Up for trying something new with your butternut squash? This will do it! A twist on eggplant Parmesan from bonappetitmag. So delicious! And, I love the bite the crushed red pepper brings. Enjoy! 👩🏻🍳.
Ingredients – 4 SERVINGS
6 Tbsp. olive oil, divided
3 oil-packed anchovies, finely chopped
3 garlic cloves, finely grated
1 tsp. crushed red pepper flakes
1 28-oz. can whole peeled tomatoes
1 small butternut squash (about 2½ lb.) peeled and chopped
2 tsp. kosher salt, divided, plus more
8 oz. fresh mozzarella, shredded
2 oz. finely grated Parmesan (about ¾ cup)
¼ cup plain Greek yogurt
Freshly ground black pepper
¾ cup panko 3 sprigs basil
Preheat oven to 425°. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook anchovies, garlic, and red pepper flakes, stirring often with a wooden spoon, until sizzling, 30–60 seconds. Add tomatoes and gently break apart with spoon. Reduce heat to low and bring sauce to a low simmer. Cook, stirring occasionally, until sauce is slightly thickened about 15 minutes
Mix mozzarella, Parmesan, and yogurt in a small bowl; season with salt and black pepper.
Using an immersion blender directly in pot or transferring tomato sauce to a food processor, purée until mostly smooth. Taste and season with salt and black pepper.
Step 4 Drizzle 1 Tbsp. oil in an 8×8″ glass or metal baking dish. Spread with ½ cup sauce. Arrange 5–6 squash pieces in a mostly even layer over sauce). Sprinkle with ½ cup cheese mixture, then spread with ½ cup sauce. Layer again with squash, ed by ½ cup cheese mixture and ½ cup sauce. Repeat with a final layer of squash and remaining cheese mixture and sauce. (Directions continued in comments..)